Mathri (Salted Crackers)
October 21st, 2007 filed under Appetizers, VeganMathris are similar to salted crackers and are a popular afternoon snack. Traditionally, mathris are served with spicy pickles.
Makes 40 to 50 mathri.
Ingredients:
- 2 cups All Purpose flour (plain flour or maida)
- 1/4 cup sooji (semolina flour)
- 1 teaspoon salt
- 1/2 teaspoon ajwain
- 4 tablespoons oil
- 3/4 cup lukewarm water
- Oil to fry
Method
Mix all the ingredients except the water. Add the water a little at a time, kneading into a firm dough. Cover the dough and set aside for a minimum of 20 minutes. Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. Roll them into 2 inch wide circles. Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying. Mathris are typically thicker crackers.
Heat the oil in a frying pan. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil. Fry the mathris until both sides are a light golden-brown.
Tips
- Mathris can be stored for a couple of months in airtight containers.
- If the mathris are cooked on high heat, they will become too soft.
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July 21st, 2008 at 8:09 am
Dear Manjula aunty,
I made your mathris yesterday and they are perfect!
Bahut, bahut dhanyavad
Thank you, Jaya
July 3rd, 2008 at 10:20 pm
You’re Welcome
July 3rd, 2008 at 2:23 pm
THANX JAYA JI YOU REALLY HELPED TO CLEAR MY DOUBT
July 2nd, 2008 at 4:57 pm
Chitra,
See Manjula’s note above under “Tips”. Oil that is too hot will make matrhis soft.
One would think hot oil will make something crispy, but in the case of things like mathris and kachoris, the oil heat must be more like a medium high heat. The mathris should not rise too quickly when you place them in the oil. They should rise, but not instantly like if cooking puri. Frying mathris requires a little patience (and practice). Hope this helps.
July 2nd, 2008 at 2:20 pm
hi aunty
what should i do to make crispy mathris
June 24th, 2008 at 12:10 pm
Hello Tam, roll the mathri thinner to use for papri chat.
June 24th, 2008 at 11:22 am
Hi aunty.Wonderful recipes .
Can we use these mathris as papri for papri chaat ???
Thank u in advance.
June 19th, 2008 at 9:34 pm
I have never tried, however, you have read my mind as I am experimenting with baked Mathris.
June 19th, 2008 at 4:24 am
Can we have a baked version instead of deep fried?
June 18th, 2008 at 11:18 am
Hello Aunty,
Namaste.
I made matris yesterday.
They were too good.Absolutely crispy and yummy.
Thanku Aunty for such a nice recipe and you show it wonderfully.
Thanks a lot.
keep posting more recipes.
Great job Aunty.
-Bhavika
May 11th, 2008 at 10:14 am
Hi Manjula aunty,
Waiting for more yummy recipes. Thank you. 
Wow! Looking at this made me miss my mom so much. Back home, Mom makes mathris just like these and we have spent many evenings eating these with tea. I am going to try making these today and I hope they come out as good as yours and my mom’s.
May 10th, 2008 at 2:34 pm
Hello Vinu 2 cups of whole wheat, 1/2 cup sooji, and 5 tablespoon of oil try
May 9th, 2008 at 5:09 pm
hello manjula aunty,
Please tell me can we replace maida with wheat flour to make mathris. If so could you give the recipe for wheat flour mathris.
May 9th, 2008 at 12:28 pm
Hello Rajdeep, I like your suggestions on vegetable cutlets and yes you can make dough with hands.
May 9th, 2008 at 11:45 am
hi manjula jee
i dont have food processer can i make dough with hands?
April 30th, 2008 at 11:19 pm
Hello Fiona, if you dont find Ajwain best replacement if you can dry fenugreek leaves in the recipe if you just add 2 tablespoon powder fenugreek leaves.
April 30th, 2008 at 11:36 am
Hello Aunty,
came through your page and wanted to try mathri. I cant find ajwain anywhere , can you suggest me an other seed?
April 22nd, 2008 at 8:31 am
Hello!
I am looking your fantastic indian cooking in internet, sounds very tasty!
Can you tell us how to make doklas with rice flour? there is a need of oorad daal?
Thanx
March 28th, 2008 at 2:35 pm
very common mistake, you fried them on high heat. Mathri should be fried on low heat.
March 28th, 2008 at 10:44 am
hi manjula ji…u just rock the show…hats off to u….i just love the way u present urself….n doing a fantastic job…thank u so much….
just prepared mathri’s 1 hour back they taste too good but turned out to b soft …i dont know where i went wrong…my measurements were right..but i dint soak the dough for 20 mins…is this required….
March 27th, 2008 at 11:05 pm
I use Kitchenaid food processor
March 27th, 2008 at 4:18 pm
hallo manjula ji,
i have one que. which food processor u have. which one is the best in market. as i m new in dallas. so i dont know much about everything
thanx
March 21st, 2008 at 5:38 am
hello aunty first of all i would like to thank you for sharing your recepies with us. I will surely try this recepie of yours though i have tried this recepie before also but wasn’t successful so i hope taking all the ingridients in perfect measurement i will surely make it good this time, once again thank you very much for sharing you recepies.